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Fish soup

by Ada Parisi
5 min read
Zuppa di pesce

Is’ time of fish soup, one of the most loved seafood recipes ever. Although many people think that fish soup is a very complicated recipe to make at home, I assure you that this is not the case. It only takes a little patience. And of course a little’ of time.

The recipe for this soup comes from the South of Sicily, from the area of Marzamemi and Capo Passero. Is’ a quick soup, that can be done with any fish are: essential are just a scorpion fish or chicken, you typical fish soup, fundamentals to obtain a rich flavor. I put also mullets, calamari, COD, SCAMPI, swordfish, prawns and clams. In short, we didn't miss anything. This is a 'red' soup, that is very rich in tomato, perfect to accompany slices of toasted homemade bread and a linged with oil (and garlic, if you love the strong flavors).

If you love soups and generally rich fish dishes, also check out the SPICY SQUID AND TOMATO SOUP. Maybe the fastest recipe you can find, with a complex taste, spicy and vaguely oriental, you find on my YouTube channel also in VIDEO RECIPE. And now I wish you good day!

Zuppa di pesce

FISH SOUP

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

a redfish or a little chicken to 600 grams, already filleted and head apart

4 red mullet

2 cod from 400 grams each cut in pieces

500 grams of clams

8 jumbo shrimp

4 prawns

4 calamari

2 swordfish steaks

some pistils of Saffron

600 grams of tomatoes Piccadilly

fresh parsley, to taste

flour, to taste

a glass of dry white wine

Salt, to taste

extra virgin olive oil, to taste

a small piece of chili pepper

a clove of garlic

Procedure

Wash all fish: the little chicken or redfish should be filleted, the fish must be eviscerated and without scales, the cod cut into slices, the swordfish steaks cut each into two halves. The squid cut into rings and in pigtails left whole, to remove the shrimp heads and set aside, clams must be put to soak in salt water to make them bleed.

Then open the clams in a hot frying pan, set aside and filter the cooking water with a very tight mesh strainer to eliminate any impurities. Pass the red mullets, the slices of cod, the swordfish, squid and fish fillets or rockfish in a little flour.

Wash the tomatoes and let them to pieces, Finely chop the parsley keeping aside the stalks. Put the oil in a large non-stick saucepan, the shirtless garlic and parsley stems: fry over low heat and add the gurnard's head and the heads of the prawns. Deglaze with dry white wine and, When the alcohol has evaporated, Add the tomatoes and half a glass of warm water. Cover and cook for 15 minutes. Meanwhile, Saute and then FRY in a little oil on both sides the floured fish: mullet, COD, calamari and chicken.

Remove from pan the head of chicken and prawns, the stalks of parsley and garlic poached and add the chilli and water of the clams you had set aside and the squid, that have to cook a little longer than the rest of the fish. Season with salt, cover and cook for 10 minutes over medium heat. At this point, Add the Saffron dissolved in warm water and then lay in the pan the red mullets, the cod, gurnard fillets and swordfish.

Cover and cook 5 more minutes. Finally, combine the prawns, the tails of shrimps and clams . Cover and cook 5 minutes again. Discover the soup, turn up the heat and cook 2 minutes or until the sauce has reached the right consistency: soft, non-liquid (You thicken up easily thanks to the flour with which they were breaded fish).

Put in a Holster a little gravy and place a piece of each type of fish, Sprinkle with chopped parsley and serve the soup with as much, but so much, homemade bread for toasting: I rub it on toast a little garlic and add a dash of oil before serving.

Note

MATCHING: to better enjoy this dish we suggest a classic Soave produced by the Cantina di Soave. The "Rocca Sveva" looks fine and delicate, with aromas of white fruit, in particular by Apple. Its taste is harmonious, savory, with a final bitter. Suggest that you serve chilled, around 8 degrees.

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20 comments

Paola March 24, 2015 - 11:55

Is’ a life that my husband asks me… just do not want to fish with thorns… No mullets fine equal to?

Reply
Sicilians creative in the kitchen March 24, 2015 - 12:07

Hello Paola!! of course you can omit the mullets, You can do it with the fish that you like, I suggest you maybe put some Chapman for a more intense taste of the sea.

Reply
Paola March 24, 2015 - 15:31

perfect!! Thanks

Reply
Sicilians creative in the kitchen March 24, 2015 - 15:40

but thanks to you!!!

Reply
Susanna June 15, 2013 - 21:12

I have tried many recipes, but this is superb! Thanks!

Reply
Sicilians creative in the kitchen June 15, 2013 - 23:36

well Susanna, I'm happy for you. It's true: There are several ways to make a fish soup but this is my favorite for sure. See you soon

Reply
Embroidery shortbread June 4, 2013 - 17:32

But then we want really bad is!!!!!! That fantastic dish, does not need neither comments nor explanations,is perfect as it is!! See you soon Emanuela.

Reply
Sicilians creative in the kitchen June 4, 2013 - 17:33

No, no, We love you Oh! A big hug, ADA

Reply
Not Only Sugar June 4, 2013 - 13:55

Can a small bowl??? The adoroooo..

Not Only Sugar

Reply
Sicilians creative in the kitchen June 4, 2013 - 13:59

but as no…. accommodated!!!

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Tatiana June 4, 2013 - 13:37

ADA!!!!!!!!!!! that triumph of colors/flavors and taste great!!!
I love fish soups, the problem is that I eat a lot of bread :-) with this I would go to heaven!
Vist!

Reply
Sicilians creative in the kitchen June 4, 2013 - 13:42

Hi Tatiana!!! Also I eat so much bread with the soup…. best if rubbed with a little garlic and a little olive oil, I love it!! If there were no thorns would be the perfect dish…

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Adele June 4, 2013 - 13:06

Very good! reminds me the one who prepared my father-in-law (Siciliano) never failed redfish…a goodness…Good.

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Sicilians creative in the kitchen June 4, 2013 - 13:43

Thank You Adele, redfish think it's the only truly indispensable in fish soup. Your mother-in-law was a connoisseur! Kisses

Reply
Giulia June 4, 2013 - 12:40

Ahh that good fish soup…It's been a long time since I eat! did you call me a wish *-) Kisses

Reply
Sicilians creative in the kitchen June 4, 2013 - 13:43

Hello Giulia, now that it is summer the fish you eat more often, prepare it, You should not give up to satisfy their cravings, then this is also good!

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conunpocodizucchero.it June 4, 2013 - 10:17

reminds me so much of what makes the Granny of ale… that desire of sea!!!

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Sicilians creative in the kitchen June 4, 2013 - 13:44

EH, between Sicilian soups there means! Kisses dear, I really hope to see you this summer!

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Sabrina June 4, 2013 - 10:05

The fish soup….. It's a life that I'm not eating I love it! Thanks for letting me delude! While I was reading the gustavo!

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Sicilians creative in the kitchen June 4, 2013 - 13:45

Hi Sabrina! But get her ready, made by you will be even more good. Is’ the classic dish that sounds complicated but you do in half an hour…Kisses

Reply

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